Banyuls Vinegar - 500 ml

Item #:

VNB501

Our Price:

$19.50

Quantity:

25 units available

Description

The small French town of Banyuls-sur-Mer has long been known for the fine wines produced there. From these wines are produced one of the world's finest vinegars: Le Vinaigre de Banyuls. The naturally sweet wine of the region forms the base for the very small production of "vin doux natural" that is the basis for this wonderfully flavorful vinegar.

The vinegar that is made from this wine is aged for six years in oak casks and retains all the wine's qualities, with hints of nuts, licorice, coffee, orange peel, and vanilla.

Banyuls mixes well with nut oils. Its natural sweetness also makes it an good choice for deglazing rich dishes like sautéed duck or foie gras.

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Nutrition Facts

Recipes

Black lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They're much smaller, too - only about 1/8th-inch or so in diameter. Black lentils cook very quickly, requiring only about 15 - 20 minutes to cook to a pleasant 'al dente' consistency.

The natural deep ebony color of black lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
to the tooth. Drain immediately through a fine strainer and rinse briefly with cool water. Drain again, set aside and allow to cool.

In a large bowl, combine the cooled lentils with the olive oil, lemon juice, vinegar, sugar, salt and pepper. Add the capers, roasted pepper, parsley and chives and toss briefly.

Arrange a small amount of salad greens on each plate and mound about a 1/4 cup of the lentil mixture on top of the greens. Crumble a little of the goat cheese over the lentils. Drizzle with a little additional olive oil and sprinkle with a few sliced chives.

This hearty and satisfying dish is perfect for a between-the-holidays weekend brunch, especially for the morning after a late-night party. The tasty and versatile mushroom sauce makes an excellent topping for many other dishes, from meats, poultry and seafood to mashed potatoes and biscuits.
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If you've been looking for a quick & easy way to pickle fiddleheads, here it is. The light and tangy spiced marinade is just enough to enhance the wild, green flavor of fiddleheads without overpowering their natural goodness. The pickled fiddleheads will keep well in the fridge for several weeks and can be used on salads, as a crunchy relish or appetizer or as a garnish for a spectacular martini!
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While curing olives is a lengthy process, it's not particularly difficult. One of the easiest ways is by water curing, a method that requires repeated changes of fresh water to leach out the bitter components of the olives.

These water-cured olives are flavored with lemon, oregano, vinegar, chile peppers and garlic for a decidedly Mediterranean-style taste. You can easily vary the herbs & seasonings to best suit your own personal liking.